- 4
- 10 mins
- 26 mins
Ingredients
- 1 lb. campanelle pasta
- 1/4 cup extra-virgin olive oil + 1/4 cup
- 1 small or 1/2 medium red onion, chopped
- 2 cloves garlic, minced
- 1 {6oz} can Italian tuna in oil, drained
- 1 pint {2c.} cherry tomatoes, halved
- 8 oz. frozen artichoke hearts, thaw, quarter
- 2 tablespoons capers, rinsed, drained
- 2 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
Preparation
Step 1
Bring a large pot of salted water to a boil over high-heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14” skillet, heat ¼ cup oil over med-high heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook 30 seconds until aromatic. Add tuna to the skillet and, using a fork, break into chunks. Add cherry tomatoes, artichoke hearts, capers and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes. Add pasta, remaining ¼ cup olive oil and parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer pasta to a serving bowl and serve warm or at room temperature.